Bombay-Style Fish

Name: Bombay-Style Fish
Yield: Serves 4
Cuisine: India
Ingredients: 800 g (1 lb 12 oz) pomfret, sole or leatherjacket fillets, skinned; 800 g (1 lb 12 oz) pomfret, sole or leatherjacket fillets, skinned; 310 ml (1¼ cups) coconut cream; 2 tablespoons chopped coriander (cilantro) leaves; 2 garlic cloves, crushed; ½ teaspoon ground turmeric; 3 small green chillies, seeded and finely chopped; ½ teaspoon ground cinnamon; ½ teaspoon ground cloves; 1 tablespoon tamarind purée; ½ teaspoon ground cayenne pepper; 800 g (1 lb 12 oz) pomfret, sole or leatherjacket fillets, skinned; 170 ml (⅔ cup) oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

About

Ingredients

2 garlic cloves, crushed
3 small green chillies, seeded and finely chopped
½ teaspoon ground tur

Asia
India
Fish course
Pescatarian
Gluten-free
Spicy

Method

Mix together the garlic, chilli, spices, tamarind and 125 ml (½ cup) of the oil. Place the fish fillets in a shallow dish and spoon the marinade over them. Turn the fish over, cover and refrigerate for 30